Baker with sourdough at their fingertips and a passion for good bread

We have ambitions to lift our bread range to a new level. Therefore we are looking for a baker with strong artisanal skills and solid experience with sourdough, who wants to help develop a modern bread assortment with a focus on flavor, structure, fermentation and aesthetics.

Are you passionate about long fermentations, crispy crusts, light crumb and bread with character? Do you love nerding out about sourdough, hydration and dough development? And can you translate your professional knowledge into bread of consistently high quality – even when we produce in larger quantities?

Then you are the one we are looking for for our bakery at Herlev and Gentofte Hospital.

What will your task be?

You will become part of the Nutrition Unit's bakery with four bakers and 2-3 trainees. We bake from scratch with good organic ingredients for the hospital's patients, staff and guests.

Your main task will be to contribute to the development of our sourdough bread and other bread assortment inspired by the modern artisanal baking tradition.

You must master working with sourdough, preferments, long fermentations, hydration and baking techniques and have a keen eye for both taste, crumb, crust and the finished bread's aesthetic expression.

You will have the opportunity to influence recipes and working methods and bring your professional knowledge into play together with colleagues and trainees. You will also join the bakery's other production.

Who are you?

We are looking for a professionally skilled and passionate bread baker with solid practical experience with modern sourdough baking – preferably from an artisanal bakery.

You have a strong understanding of dough development and fermentation, can work independently with sourdough and create stable, high-quality results.

You are curious, quality-conscious and love to refine your craft. At the same time you are a good colleague who wants to share your knowledge and develop yourself together with others.

Your educational background is less important. What matters is what you can do with dough, and which professionalism and commitment you bring with you.

What do we offer?

With us you have the opportunity to practice your craft, work with good ingredients and help develop our bread range in an engaged bakery team.

Working hours and terms of employment

The position is 37 hours per week with primarily early day shifts on weekdays, typically from 05:00 to 12:54, plus work every 4th weekend and on holidays according to the duty roster.

We offer orderly working conditions, good colleagues and an informal culture, as well as secure employment terms in the Capital Region with collective agreement pay and an attractive pension scheme.

Would you like to bake with us?

We would love to hear about your experience with sourdough and modern bread craftsmanship. If you have pictures of bread you have baked yourself, please feel free to share them with us – we are curious about your craft.

Application deadline: Tuesday, 3 November 2026.

We conduct interviews on an ongoing basis and hire when we have found the right candidate. Start as soon as possible or by agreement. Salary according to the current collective agreement and the principles of local pay formation.

Questions about the position?

Jesper Vangdrup: 29 46 30 07, weekdays 07:00-16:00 (holiday in week 42).

Louise Grods Hansen: 24 64 15 19, weekdays 08:30-16:00.